In addition to the New England cookbook, I am working on a small Cookie Book filled with holiday treats – many are already posted on this site: Fudge ^[1], Tingalings ^[2], Sugar Cookies ^[3], Gingerbread Cookies ^[4], Meltaways ^[5], and many others. As summer turns to fall, I am picking-up the Cookie Book project with a few final recipe to complete the project. This recipe requires a set of special tins ^[6].

Servings: 48 cookies

Fresh
1 egg
2 pints blackberries, or other berry, divided

Pantry
1 cup shortening
1 cup granulated sugar
1 tsp. almond extract
2-1/2 cups flour
1 cup blackberry jam, or other variety, divided

Cream shortening
Preheat oven to 375 degrees-F. In the bowl of a stand mixer, cream shortening using the paddle attachment. Add sugar and cream for one minute.

Add remaining ingredients
Add egg and almond extract. Mix until well combined. Add flour and mix until stiff dough forms.

Form cookies
If using tins for the first time, grease lightly with cooking spray or shortening. Form ball of dough approximately the size of a large grape and place in cookie tin. Use thumbs to push dough into tin form, around the bottom and up the sides. Repeat to fill all tins.

Bake
Place tins on a cookie sheet and bake for 11 to 13 minutes or until lightly brown.

Fill and serve
Let cookies cool slightly in tins until cool enough to handle. Turn tins upsidedown on a cooling rack, knocking them onto the rack until the cookie comes out of the tin. Let cookies cool completely before filling. Place 1/2 tsp. of jam a cookie and top with one or two blackberries. Serve immediately. Cookies can be stored in an airtight container or frozen.